Print

Chocolate Peppermint Cookies

Chocolate peppermint cookies topped with crushed candy canes on a cooling rack.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These chocolate peppermint cookies are soft, chewy, flourless, and naturally sweetened. Made in one bowl and topped with crushed candy canes, they are a festive, gluten-free, and vegan treat perfect for the holidays.

Ingredients

Scale
  • 1 cup drippy almond butter
  • 1 flax egg (or 1 regular egg)
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (omit if almond butter is salted)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/2 cup chocolate chips
  • A few peppermint candies or candy canes, crushed

Instructions

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine cocoa powder, baking soda, and salt.
  3. Add almond butter, flax egg, maple syrup, vanilla extract, and peppermint extract to the bowl. Mix until fully combined.
  4. Fold in the chocolate chips.
  5. Use a cookie scoop or tablespoon to scoop dough onto the prepared baking sheet, spacing cookies about 1½ inches apart. Gently press them down slightly.
  6. Bake for 12 minutes.
  7. While cookies bake, crush the peppermint candies or candy canes.
  8. Remove cookies from oven and immediately sprinkle with crushed peppermint candies.
  9. Let cookies cool completely before removing them from the baking sheet.

Notes

  • Use natural, drippy almond butter for best texture.
  • Do not mix crushed candy canes into the dough before baking.
  • If almond butter is thick, microwave briefly to loosen.
  • To store, use parchment paper between layers to prevent sticking.

Nutrition

Find it online: https://recipeeasily.com/chocolate-peppermint-cookies-method/